The grilling season is in full swing, so all this month I'm helping our local PBS station in Merrillville, Lakeshore Television Channel 56, with some fun barbecue segments on the 9 p.m. Lakeshore News Tonight newscasts all this month on Wednesday and Fridays.

So tonight, you'll definitely want to tune in to Channel 56 for some fun and surprises.

I'll admit I'm not as much of an avid grill guy as many other people. At the farm, the only time we pull out the grill is in the summer for our four basic holiday family barbecues: Memorial Day, Father's Day, Fourth of July and Labor Day.

So, I've invited some local notable friends of mine to help me with some of the segments.

Tonight, it's Mary Beth Schultz of Valparaiso in the spotlight. It's her zipped-up whole grilled chicken recipe you see below that we'll be whipping up on air.

Of course, Mary Beth is most famous for her quiche recipe that netted her a trip to the 2006 Pillsbury National Bake-Off in Orlando, Fla..

My parents and I will be dining on today's beer can chicken recipe tonight at Mary Beth's house as she hosts a dinner party in honor ot the segment's launch tonight.

Also on this evening's menu, besides the highlighted chicken, a coconut shrimp appetizer, a baked potato bar featuring crumbled bacon, chives, sour cream, shredded cheddar, fresh cucumber salad, my mom's fresh canned sweet garden from last year's garden bounty and for dessert, homemade strawberry shortcake with whipped cream.

My Friday TV segment is with TV talk show host turned local politician Michael Essany, along with his fiance Christa, grilling up their favorite recipe: "Essany's Italian Grilled Garlic Chicken."

For more info and recipe fun, including Essany's recipe, check out our online edition at The Times at www.nwi.com or www.lakeshoreptv.com. By the way, you can also watch my grilling segments rebroadcast online at the online edition of The Times in our multimedia section on the home page.

Mary Beth's Beer Can Butt Barbecue Chicken

1 whole (3-4 pound) chicken

1 can of favorite beer or soft drink (even diet drinks are fine)

2 bay leaves, crumbled

Spray olive oil or cooking spray

1 small onion, or small potato or small apple piece

1 teaspoon Italian seasonings

1 teaspoon garlic salt

1 teaspoon Greek seasonings

1/2 cup honey mustard

* Empty out 1/2 of the can of beverage of your choice (otherwise, the liquid will bubble over and make a mess on your grill).

* Insert crumbled bay leaves into the half can of beverage.

* A wire rack can be purchased at most department stores or even some bookstores by the cookbook section, but it's not necessary. Position chicken over the half can of beverage with the large body cavity inserted first over the can, so the chicken looks like it's standing on its legs.

* Whether using a pre-purchased rack for ease or no rack, set the entire chicken on the can (and slip the can/chicken in the wire rack if using one) and place standing up inside an aluminum pie pan to catch the liquid drippings so it doesn't drip onto grill rack and into flames below.

* Before placing prepared chicken onto grill, plug up the neck cavity opening with a small onion or potato or even a piece of apple.

* Spray exterior of the chicken with spray olive oil or cooking spray.

* Use your favorite rub (Mary Beth likes 1 teaspoon of Italian Seasoning, 1 teaspoon of garlic salt and a teaspoon of Greek Seasoning) and coat the sprayed chicken with these seasonings.

* Place on the grill over medium heat to cook with grill lid closed as much as possible for an hour and a half.

* During the last 1/2 hour, baste entire chicken with honey mustard.

* The secret to the can cooking method has less to do with the type of beverage in the can and more to do with the steaming effect from the inside out, while the outside gets nice and crisp.

* NOTE: If desired, the chicken can be prepared as directed above and baked in a conventional oven at 365 degrees for an hour and half with close to the same results.

* Makes 4 servings.

Essany's Italian Grilled Garlic Chicken

4 boneless, skinless chicken breasts

1 teaspoon ground red pepper

1 spoon garlic powder

1/2 cup whipped light salad dressing (such as Miracle Whip)

1/2 light Italian dressing

* Rinse chicken breasts and pat dry with paper towel.

* In a medium bowl, combine all coating ingredients and whisk mixture until smooth.

* Coat both sides of each chicken breast and grill each side for 10 minutes or until inside tests done. Caution, do not over-grill so chicken breasts will retain juiciness.

* Serve chicken breasts with green toasted salad and fresh ears of sweet corn for a complete meal.

* Makes 4 servings.

The opinions expressed are solely those of the writer. He can be reached at ppotempa@nwitimes.com or 219.852.4327.